Friday, March 30, 2012

Crock Pot Vegetable Polenta Casserole

Still loving the crock pot and found it especially amazing this evening when it was about 70 degrees. Definitely DO NOT want to turn on the oven.  So I tried this recipe.  Verdict: glory, glory hallelujah it is DELICIOUS.  A new vegetarian, super easy favorite that everyone loved.  We all had seconds.  Try it out!

Crock Pot Vegetable Polenta Casserole

2 19 oz cans white kidney beans

1 19 oz can garbanzo beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons dried Italian seasoning, crushed
1 16 ounce package refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
2 cups finely shredded cheese (I used mozzarella)
2 cups fresh spinach
1 red bell pepper, diced

Mix beans and 1/4 cup pesto together with onions, garlic, and Italian seasoning.

In the crock pot, layer half of the bean mixture, topping with a layer made of half of the polenta slices.  Repeat with the remaining bean mixture and polenta.

Top with red pepper and 1 cup cheese.  Place lid on crock pot and cook on low for 4-6 hours or high for 2-3 hours.

At end of cook time top with tomato and remaining cheese. Let stand uncovered for approximately 5 minutes. 

Serve hot over a bed of fresh spinach in your bowl and enjoy!  

**I doubled this recipe for leftovers and also did not really follow the directions all that well from the original recipe so that should assure you that it's not easily messed up.  Feel free to add more vegetables-maybe zucchini, summer squash, or others!

All the good-everything was on sale!

Bean and pesto mix

Polenta slices

Start layering

Top second layer with peppers and cheese

Top with tomatoes at the end and serve on a bed of spinach

"Polenta...not to be mistaken with placenta."
-Ryan Decker

HA HA!!  I love my husband.

Here are some other fun pictures from our week!  We have been busy with friends, working on the yard/garden/deck, and other randomness.  Tomorrow we are headed to E-days at Mines to watch cardboard boat races down Clear Creek-Mines students make boats out of nothing but cardboard and duct tape and then see how it goes.  Always a great time!   It is just the best to be out in Golden and we are crazy for this gorgeous weather.  We hope this weekend is restful for you!

Ryan working on the deck

Feeling DANG excited about some very cheap new Keens!

Corrie (Marc & Beth's daughter) came over for a visit!

Cute little Malone family

Beth, Marc, Ryan & with delicious ice cream

Best spring dessert-vanilla ice cream and canned peaches from Y-lo
The LORD replied, “My Presence will go with you, and I will give you rest.”

Exodus 33:14

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  1. I love the crock pot! Thanks for sharing this recipe. I'm excited to try it...never had polenta before :)

    1. I think you'll like it Kathy. It's just an corn product but super versatile and yummy!

  2. Hi! I'm writing this recipe down, but I'm a bit confused with a couple of the directions.

    The ingredient list does not call for red peppers, yet the directions state to "top with red pepper..." - did you use 1 red pepper? Also, the ingredient list calls for 1/4 cup of pesto, which is added with the bean mixture. Later, the instructions say to "combine remaining pesto with 1 tbsp water..." What remaining pesto? The remainder from the jar? Can you please clarify? I'd love to make this, but want to do it correctly.


    1. Whew Jessica I urely di dnot write these directions very well!! To clarify, yes a red bell pepper is good for some color and a healthy topping at the end.

      As far as the pesto goes, when I make this now I just mix the 1/4 pesto with the bean mixture and negate the "end drizzle" all together. If you like a little extra pesto one option would be to mix 1 tbsp of water with pesto to your preferred taste as a last minute topping.

      Hope it goes well!! And sorry again for the confusion :)



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